Description
Traditional South Indian fermented crepe made from rice and lentils
Technical
The fermentation process involves the breakdown of starches into lactic acid, resulting in a characteristic sour taste and texture. The batter is typically made from a mixture of rice and lentils, which provides a complete protein and a complex carbohydrate source. The fermentation process can take several hours, depending on factors such as temperature and humidity.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourNuttyEarthyYeastyFermentedToasted
Wine Analogy
Similar to the natural fermentation aromas in young Beaujolais
Coffee Analogy
Resembles the lactic acidity of Kenyan coffee